Perfect for those busy weeknights or when you’re craving something crispy without the fuss, these 18 no-breading baked chicken tenders are a game-changer. Whether you’re after quick dinners, healthier comfort food, or simply delicious ways to enjoy chicken, we’ve got you covered. Dive into our roundup and discover your next favorite recipe that promises all the crunch with none of the breading!
Lemon Garlic Baked Chicken Tenders
How many times have you reached for those frozen chicken tenders, only to wish they had a bit more zing? That’s exactly why I started making these Lemon Garlic Baked Chicken Tenders at home—they’re a game-changer for weeknight dinners.
Ingredients
- For the chicken:
- 1 lb chicken tenders
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the marinade:
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tbsp honey
- 1 tsp dried oregano
- For the coating:
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp lemon zest
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, whisk together the lemon juice, minced garlic, honey, and oregano to create the marinade.
- Place the chicken tenders in a large zip-top bag, add the marinade, and let them sit for at least 15 minutes. Tip: For deeper flavor, marinate for up to 2 hours in the fridge.
- In a separate bowl, mix the breadcrumbs, Parmesan cheese, and lemon zest for the coating.
- Remove the chicken from the marinade, letting excess drip off, then coat each tender in the breadcrumb mixture. Tip: Press gently to ensure the coating sticks.
- Arrange the coated tenders on the prepared baking sheet and drizzle with olive oil.
- Bake for 20-25 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F. Tip: Flip the tenders halfway through for even browning.
What you’ll love about these tenders is the crispy exterior giving way to juicy, flavorful chicken inside. Serve them with a side of creamy avocado dip or over a fresh salad for a light yet satisfying meal.
Spicy Sriracha Baked Chicken Tenders
Who doesn’t love a good chicken tender? Especially when it’s baked to crispy perfection with a spicy Sriracha kick that’ll have you reaching for more. I remember the first time I tried adding Sriracha to my chicken tenders; it was a game-changer, and now it’s a staple in my kitchen for those nights when I crave something with a bit of heat.
Ingredients
- For the chicken:
- 1 lb chicken tenders
- 1 cup buttermilk
- 1 tbsp Sriracha sauce
- For the crust:
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- For the sauce:
- 1/4 cup mayonnaise
- 1 tbsp Sriracha sauce
- 1 tsp lime juice
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- In a bowl, whisk together the buttermilk and 1 tbsp Sriracha sauce. Add the chicken tenders, ensuring they’re fully coated. Let them marinate for at least 30 minutes in the fridge for maximum flavor.
- In another bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, and salt to create the crust mixture.
- Remove each chicken tender from the marinade, letting excess drip off, then dredge in the crust mixture, pressing gently to adhere. Place on the prepared baking sheet.
- Bake for 20-25 minutes, flipping halfway through, until the tenders are golden brown and reach an internal temperature of 165°F.
- While the chicken bakes, mix the mayonnaise, 1 tbsp Sriracha sauce, and lime juice in a small bowl to create the dipping sauce.
- Serve the tenders hot with the Sriracha mayo on the side for dipping.
You’ll love how the crispy, spicy crust gives way to juicy, tender chicken inside. These tenders are perfect for game day, paired with a cool cucumber salad to balance the heat, or chopped atop a fresh salad for a protein-packed lunch.
Herb Crusted Baked Chicken Tenders
Perfect for those busy weeknights when you’re craving something delicious yet easy to whip up, these Herb Crusted Baked Chicken Tenders are a game-changer. I remember the first time I made them; the aroma of herbs filling the kitchen was absolutely irresistible, and they’ve been a staple in my house ever since.
Ingredients
- For the chicken:
- 1 lb chicken tenders
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- For the herb crust:
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- For baking:
- 2 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the flour in a shallow dish. In another shallow dish, beat the eggs.
- In a third shallow dish, mix together the panko breadcrumbs, Parmesan cheese, dried basil, dried oregano, garlic powder, salt, and black pepper.
- Dredge each chicken tender in the flour, shaking off any excess.
- Dip the floured chicken into the beaten eggs, allowing any excess to drip off.
- Coat the chicken in the herb crust mixture, pressing gently to adhere.
- Place the coated chicken tenders on the prepared baking sheet and drizzle with olive oil.
- Bake for 20-25 minutes, or until the crust is golden brown and the chicken is cooked through, flipping halfway through.
- Let the chicken tenders rest for 5 minutes before serving to ensure they stay juicy.
What makes these chicken tenders stand out is the crispy, flavorful crust that gives way to tender, juicy chicken inside. Serve them with a side of honey mustard or atop a fresh salad for a meal that’s sure to impress.
Parmesan Cheese Baked Chicken Tenders
Growing up, chicken tenders were my go-to comfort food, and this Parmesan Cheese Baked Chicken Tenders recipe is a grown-up twist on that childhood favorite. It’s crispy, cheesy, and utterly irresistible, perfect for a quick dinner or a fun appetizer.
Ingredients
- For the chicken:
- 1 lb chicken tenders
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- For baking:
- 2 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a shallow dish, mix the flour, garlic powder, paprika, salt, and pepper.
- In another dish, beat the eggs.
- In a third dish, combine the breadcrumbs and Parmesan cheese.
- Dredge each chicken tender in the flour mixture, shaking off any excess.
- Dip the floured tender into the beaten eggs, then coat it with the breadcrumb mixture, pressing gently to adhere.
- Place the coated tenders on the prepared baking sheet and drizzle with olive oil.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Let the tenders rest for 5 minutes before serving to ensure they stay juicy.
These Parmesan Cheese Baked Chicken Tenders come out perfectly crispy on the outside and tender on the inside. The Parmesan adds a savory depth that pairs wonderfully with a side of marinara sauce or a crisp salad. Try serving them over a bed of arugula for a light yet satisfying meal.
Smoky Paprika Baked Chicken Tenders
Zesty flavors and easy prep are what make these Smoky Paprika Baked Chicken Tenders a weeknight hero in my kitchen. I stumbled upon this recipe during a lazy Sunday fridge clean-out, and it’s been a staple ever since, especially when I crave something smoky yet simple.
Ingredients
- For the marinade:
- 1/4 cup olive oil
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp salt
- For the chicken:
- 1 lb chicken tenders
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp smoked paprika, 1 tbsp garlic powder, and 1 tsp salt until well combined. Tip: Smoked paprika varies in heat; taste your spice first to adjust the amount.
- Add 1 lb chicken tenders to the bowl, tossing to coat each piece evenly in the marinade. Let them sit for 10 minutes at room temperature to absorb the flavors. Tip: For deeper flavor, marinate in the fridge for up to 2 hours.
- Arrange the chicken tenders on the prepared baking sheet in a single layer, ensuring they’re not touching for even cooking.
- Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the chicken is golden and reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for perfect doneness every time.
Yieldingly tender with a crispy edge, these chicken tenders pack a smoky punch that pairs wonderfully with a cool yogurt dip or atop a crisp salad for a light yet satisfying meal.
Garlic Butter Baked Chicken Tenders
How many times have you stared into your fridge, hoping for dinner inspiration to strike? I’ve been there more times than I can count, which is how these Garlic Butter Baked Chicken Tenders became a staple in my house. They’re the perfect blend of juicy, flavorful, and oh-so-easy to make, especially on those nights when you’re short on time but still want something delicious.
Ingredients
- For the chicken:
- 1.5 lbs chicken tenders
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the garlic butter sauce:
- 1/2 cup unsalted butter, melted
- 4 garlic cloves, minced
- 1 tbsp parsley, chopped
- 1/2 tsp paprika
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the chicken tenders with olive oil, salt, and black pepper until evenly coated.
- Arrange the seasoned chicken tenders on the prepared baking sheet in a single layer, ensuring they don’t touch for even cooking.
- Bake in the preheated oven for 15 minutes, then flip each tender carefully to ensure they brown evenly on both sides.
- While the chicken is baking, prepare the garlic butter sauce by combining melted butter, minced garlic, chopped parsley, and paprika in a small bowl.
- After flipping the chicken, brush each tender generously with the garlic butter sauce.
- Return the chicken to the oven and bake for an additional 10 minutes, or until the internal temperature reaches 165°F (74°C) and the edges are golden and crispy.
- Let the chicken tenders rest for 5 minutes before serving to allow the juices to redistribute.
The result? Tender, juicy chicken with a crispy exterior, infused with the rich flavors of garlic and butter. Serve these tenders over a bed of greens for a light meal or alongside your favorite dipping sauce for a more indulgent treat.
Cajun Spiced Baked Chicken Tenders
Sometimes, all you need is a little spice to turn an ordinary meal into something extraordinary. That’s exactly what happened last week when I decided to jazz up my usual baked chicken tenders with some bold Cajun flavors. It was a game-changer, and I’m excited to share how you can recreate this simple yet flavorful dish at home.
Ingredients
- For the chicken:
- 1 lb chicken tenders
- 1 tbsp olive oil
- For the Cajun spice mix:
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, mix together all the Cajun spice mix ingredients until well combined.
- Place the chicken tenders on the prepared baking sheet and drizzle with olive oil, ensuring each piece is lightly coated.
- Sprinkle the Cajun spice mix evenly over the chicken tenders, rubbing the spices in to ensure full coverage.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- For an extra crispy finish, broil the tenders for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.
Kick back and enjoy these Cajun spiced baked chicken tenders with their perfectly crispy exterior and juicy, flavorful interior. They’re fantastic on their own, dipped in your favorite sauce, or sliced over a fresh salad for a lighter meal.
Asian Glazed Baked Chicken Tenders
Over the years, I’ve tried countless chicken tender recipes, but none have captured the perfect balance of sweet and savory quite like these Asian Glazed Baked Chicken Tenders. They’re a staple in my kitchen, especially when I’m craving something that’s both easy to make and packed with flavor.
Ingredients
- For the chicken:
- 1 lb chicken tenders
- 1 cup panko breadcrumbs
- 1/2 cup flour
- 2 eggs, beaten
- 1 tsp salt
- 1/2 tsp black pepper
- For the glaze:
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp ginger, grated
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a shallow dish, mix together the panko breadcrumbs, flour, salt, and pepper.
- Dip each chicken tender first into the beaten eggs, then coat evenly with the breadcrumb mixture.
- Place the coated tenders on the prepared baking sheet and bake for 20 minutes, flipping halfway through, until golden and crispy.
- While the chicken bakes, combine the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened.
- Brush the glaze over the baked chicken tenders and return to the oven for an additional 5 minutes to set the glaze.
- Let the tenders cool for a few minutes before serving to allow the glaze to adhere better.
Rich in flavor with a sticky, glossy glaze, these chicken tenders are irresistibly delicious. Serve them over a bed of steamed rice with a sprinkle of sesame seeds for an extra touch of elegance.
Honey Mustard Baked Chicken Tenders
Now, let me tell you about a dish that’s been a game-changer in my weeknight dinner rotation—Honey Mustard Baked Chicken Tenders. It’s the perfect blend of sweet and tangy, with a crunch that’ll make you forget they’re baked, not fried. I stumbled upon this recipe during a desperate attempt to please my picky eater, and guess what? It worked like a charm.
Ingredients
- For the chicken tenders:
- 1.5 lbs chicken tenders
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the honey mustard sauce:
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- In a shallow bowl, mix together the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
- Dip each chicken tender into the honey mustard sauce, ensuring it’s fully coated, then dredge in the breadcrumb mixture, pressing gently to adhere.
- Place the coated tenders on the prepared baking sheet, spacing them apart to ensure even cooking.
- Bake for 20-25 minutes, or until the chicken is cooked through and the crust is golden brown and crispy. Tip: For extra crispiness, flip the tenders halfway through baking.
- While the chicken is baking, whisk together the honey, Dijon mustard, mayonnaise, and lemon juice in a small bowl to make the sauce. Tip: Adjust the honey or mustard to suit your taste preference for sweetness or tanginess.
- Serve the baked chicken tenders hot with the remaining honey mustard sauce on the side for dipping. Tip: For a fun twist, serve these tenders over a bed of mixed greens for a hearty salad.
You’ll love how these tenders come out juicy on the inside with a perfectly crispy exterior. The honey mustard sauce adds a delightful zing that complements the savory crust. Try pairing them with sweet potato fries for a meal that’s sure to please everyone at the table.
BBQ Seasoned Baked Chicken Tenders
Perfectly crispy on the outside and juicy on the inside, these BBQ Seasoned Baked Chicken Tenders are a game-changer for weeknight dinners. I stumbled upon this recipe when I was trying to recreate the flavors of my favorite BBQ joint without the hassle of firing up the grill.
Ingredients
- For the chicken:
- 1.5 lbs chicken tenders
- 1 cup buttermilk
- For the seasoning:
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- For the coating:
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, soak the chicken tenders in buttermilk for at least 30 minutes to tenderize. Tip: For extra flavor, add a dash of hot sauce to the buttermilk.
- In another bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Remove the chicken from the buttermilk, letting excess drip off, and coat each tender evenly with the seasoning mix.
- Combine panko breadcrumbs and Parmesan cheese in a shallow dish. Dredge each seasoned chicken tender in the mixture, pressing gently to adhere. Tip: For a crispier coating, let the breaded tenders sit for 5 minutes before baking.
- Arrange the tenders on the prepared baking sheet, ensuring they’re not touching. Bake for 20-25 minutes, flipping halfway through, until golden and crispy. Tip: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Every bite of these tenders delivers a smoky, savory crunch that’s irresistibly good. Serve them with a side of creamy coleslaw or dunk them in your favorite BBQ sauce for an extra kick.
Curry Powder Baked Chicken Tenders
Deliciously crispy on the outside and tender on the inside, these Curry Powder Baked Chicken Tenders are a game-changer for weeknight dinners. I stumbled upon this recipe when I was experimenting with ways to spice up my usual chicken routine, and let me tell you, the curry powder adds such a warm, inviting flavor that’s hard to resist.
Ingredients
- For the chicken: 1 lb chicken tenders, 1 tbsp olive oil
- For the seasoning: 1 tbsp curry powder, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper
- For the coating: 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, mix together the curry powder, garlic powder, salt, and black pepper to create your seasoning blend.
- Brush each chicken tender lightly with olive oil, then generously coat both sides with the seasoning mix.
- In another bowl, combine the panko breadcrumbs and grated Parmesan cheese for the coating.
- Press each seasoned chicken tender into the breadcrumb mixture, ensuring an even coat on all sides.
- Place the coated tenders on the prepared baking sheet, leaving space between each for even cooking.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F.
- Let the tenders rest for 5 minutes before serving to allow the juices to redistribute.
Every bite of these tenders offers a satisfying crunch followed by the juicy, flavorful chicken inside. Serve them with a side of mango chutney or over a bed of greens for a meal that’s anything but ordinary.
Rosemary Thyme Baked Chicken Tenders
Deliciously crispy on the outside and tender on the inside, these Rosemary Thyme Baked Chicken Tenders are a game-changer for weeknight dinners. I stumbled upon this recipe during a lazy Sunday experiment, and now it’s a staple in my kitchen. The aromatic herbs not only add a burst of flavor but also make your kitchen smell incredible.
Ingredients
- For the chicken: 1.5 lbs chicken tenders, 2 tbsp olive oil
- For the herb mix: 1 tbsp fresh rosemary (chopped), 1 tbsp fresh thyme (chopped), 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper
- For the coating: 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, mix together the rosemary, thyme, garlic powder, salt, and pepper to create your herb mix.
- Brush each chicken tender with olive oil, then generously coat both sides with the herb mix. Tip: Letting the chicken sit with the herbs for 10 minutes before baking enhances the flavor.
- In another bowl, combine the panko breadcrumbs and Parmesan cheese for the coating.
- Dredge each herb-coated chicken tender in the breadcrumb mixture, pressing gently to adhere. Tip: For extra crispiness, spray the coated tenders lightly with cooking spray before baking.
- Arrange the coated chicken tenders on the prepared baking sheet, ensuring they’re not touching.
- Bake for 20-25 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F. Tip: Flipping the tenders halfway through ensures even browning.
These tenders come out perfectly crispy with a juicy interior, and the rosemary and thyme offer a fragrant, earthy flavor that’s irresistible. Serve them with a side of honey mustard or atop a fresh salad for a complete meal.
Chili Lime Baked Chicken Tenders
Whenever I’m craving something tangy and a bit spicy, these Chili Lime Baked Chicken Tenders are my go-to. They’re perfect for a quick dinner or a fun appetizer, and the best part? They’re baked, not fried, making them a healthier option without sacrificing flavor.
Ingredients
- For the marinade:
- 1 lb chicken tenders
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- For the coating:
- 1 cup panko breadcrumbs
- 1/2 tsp chili powder
- 1/2 tsp lime zest
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- In a bowl, whisk together the olive oil, lime juice, chili powder, garlic powder, and salt to create the marinade.
- Add the chicken tenders to the marinade, ensuring each piece is well coated. Let them sit for at least 10 minutes to absorb the flavors.
- In a separate bowl, mix the panko breadcrumbs with the chili powder and lime zest for the coating.
- Dredge each marinated chicken tender in the breadcrumb mixture, pressing gently to adhere the coating.
- Place the coated tenders on the prepared baking sheet, spacing them apart to ensure even cooking.
- Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy.
- For extra crispiness, broil the tenders for the last 2-3 minutes, but keep an eye on them to prevent burning.
Ready to serve, these tenders are wonderfully crispy on the outside and juicy on the inside. The chili lime flavor is bold but not overpowering, making them a hit with both kids and adults. Try serving them with a side of avocado crema or a simple lime wedge for an extra zing.
Maple Glazed Baked Chicken Tenders
Nothing beats the comfort of biting into a perfectly baked chicken tender, especially when it’s glazed with a sweet and sticky maple syrup. I remember the first time I tried making these at home; the aroma filled my kitchen, and I knew I had stumbled upon something special. Now, it’s a staple in my weeknight dinner rotation, and I’m excited to share my foolproof method with you.
Ingredients
- For the chicken tenders:
- 1 lb chicken tenders
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- For the maple glaze:
- 1/2 cup pure maple syrup
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a shallow dish, mix the flour, salt, and pepper. In another dish, place the beaten eggs, and in a third, the panko breadcrumbs.
- Dip each chicken tender first into the flour mixture, then the eggs, and finally coat with panko breadcrumbs. Place on the prepared baking sheet.
- Bake for 15 minutes, then flip the tenders and bake for another 10 minutes until golden and crispy.
- While the chicken is baking, combine the maple syrup, soy sauce, Dijon mustard, and minced garlic in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened.
- Brush the maple glaze over the baked chicken tenders and return to the oven for 2 minutes to set the glaze.
- Let the tenders rest for 5 minutes before serving to allow the glaze to adhere better.
Crunchy on the outside, tender on the inside, and glazed with a sweet and savory maple sauce, these chicken tenders are a hit every time. Try serving them over a bed of mixed greens for a delightful contrast of textures.
Taco Seasoned Baked Chicken Tenders
Growing up, my family’s weeknight dinners were all about simplicity and flavor, which is why these Taco Seasoned Baked Chicken Tenders are a staple in my kitchen. They’re a quick, healthy twist on traditional tacos that even the pickiest eaters can’t resist.
Ingredients
- For the chicken tenders:
- 1 lb chicken tenders
- 1 tbsp olive oil
- For the taco seasoning:
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, mix together the chili powder, ground cumin, garlic powder, paprika, salt, and black pepper to create your taco seasoning.
- Place the chicken tenders on the prepared baking sheet and drizzle with olive oil, ensuring each piece is lightly coated.
- Sprinkle the taco seasoning evenly over the chicken tenders, rubbing the spices in to adhere well to the meat.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Let the chicken tenders rest for 5 minutes before serving to allow the juices to redistribute.
Vibrant with spices and juicy on the inside, these tenders are perfect for dipping into your favorite sauce or slicing over a fresh salad for a protein-packed meal.
Buffalo Sauce Baked Chicken Tenders
Nothing beats the comfort of biting into crispy, juicy chicken tenders, especially when they’re slathered in a tangy buffalo sauce that packs just the right amount of heat. I remember the first time I made these for a game day gathering—they disappeared before the first quarter ended! Now, it’s my go-to recipe when I need something sure to please a crowd.
Ingredients
- For the chicken tenders:
- 1 lb chicken tenders
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
- For the buffalo sauce:
- 1/2 cup hot sauce
- 1/4 cup melted butter
- 1 tbsp honey
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- In a shallow bowl, mix the flour, garlic powder, paprika, salt, and pepper. This is your first dredging station.
- Place the beaten eggs in another shallow bowl, and the panko breadcrumbs in a third. This sets up your breading assembly line.
- Dip each chicken tender first into the flour mixture, shaking off excess, then into the eggs, and finally coat with panko breadcrumbs. Tip: Use one hand for dry ingredients and the other for wet to keep your fingers from getting too clumpy.
- Arrange the breaded tenders on the prepared baking sheet, ensuring they’re not touching for even crisping.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. Tip: A meat thermometer should read 165°F when inserted into the thickest part of the tender.
- While the tenders bake, whisk together the hot sauce, melted butter, and honey in a bowl to create the buffalo sauce.
- Once the tenders are done, toss them in the buffalo sauce until fully coated. Tip: For extra sauciness, serve with additional sauce on the side for dipping.
Finally, these Buffalo Sauce Baked Chicken Tenders are irresistibly crispy on the outside, tender on the inside, and bursting with flavor. Serve them with celery sticks and blue cheese dressing to balance the heat, or pile them high on a bun for a spicy chicken sandwich that’ll knock your socks off.
Sesame Ginger Baked Chicken Tenders
Craving something crispy yet healthy for dinner tonight? I stumbled upon this sesame ginger baked chicken tenders recipe during one of those endless scrolls through Pinterest, and let me tell you, it’s a game-changer for busy weeknights. The combination of sesame and ginger not only packs a flavor punch but also makes your kitchen smell amazing.
Ingredients
- For the marinade:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- For the crust:
- 1 cup panko breadcrumbs
- 2 tbsp sesame seeds
- 1/2 tsp salt
- For the chicken:
- 1 lb chicken tenders
- 1 egg, beaten
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- In a bowl, whisk together the soy sauce, honey, ginger, garlic, and sesame oil to make the marinade. Tip: Letting the chicken marinate for at least 30 minutes will deepen the flavors, but if you’re in a hurry, even 10 minutes will do.
- Add the chicken tenders to the marinade, ensuring each piece is well coated. Set aside to marinate.
- In another bowl, mix the panko breadcrumbs, sesame seeds, and salt to create the crust mixture.
- Dip each marinated chicken tender into the beaten egg, then coat thoroughly with the crust mixture. Tip: Press the breadcrumbs gently onto the chicken to ensure they stick well.
- Place the coated chicken tenders on the prepared baking sheet. Tip: For extra crispiness, lightly spray the tenders with cooking spray before baking.
- Bake for 20-25 minutes, or until the chicken is golden brown and cooked through, flipping halfway through to ensure even cooking.
Perfectly crispy on the outside and juicy on the inside, these sesame ginger baked chicken tenders are a hit every time. Serve them with a side of steamed broccoli and rice for a complete meal, or slice them up for a tasty salad topper.
Sweet and Sour Baked Chicken Tenders
Finally, a recipe that combines the convenience of baked chicken tenders with the irresistible flavors of sweet and sour sauce. I stumbled upon this combination during a hectic weeknight when I was craving something tangy yet didn’t want to deal with the mess of frying. It’s become a staple in my house, especially when I need to please both kids and adults alike.
Ingredients
- For the chicken tenders:
- 1 lb chicken tenders
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- For the sweet and sour sauce:
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp soy sauce
- 1 tsp garlic powder
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Season the chicken tenders with salt and pepper.
- Dredge each tender in flour, dip in beaten eggs, then coat with panko breadcrumbs. Tip: For extra crunch, press the breadcrumbs firmly onto the chicken.
- Arrange the coated tenders on the baking sheet and bake for 20 minutes, flipping halfway through, until golden and crispy.
- While the chicken bakes, combine ketchup, apple cider vinegar, brown sugar, soy sauce, and garlic powder in a small saucepan over medium heat. Tip: Stir constantly to prevent the sugar from burning.
- Simmer the sauce for 5 minutes until slightly thickened, then remove from heat.
- Once the chicken is done, toss it in the sweet and sour sauce until evenly coated. Tip: For a less messy option, serve the sauce on the side for dipping.
Kick back and enjoy these tenders with their perfect balance of crispy texture and sticky, tangy sauce. They’re fantastic over a bed of rice or paired with a simple cucumber salad for a refreshing contrast.
Conclusion
Whether you’re craving a healthier twist on classic chicken tenders or exploring new flavors without the breading, these 18 recipes are sure to delight. Perfect for busy weeknights or cozy weekends, they promise crispy, juicy goodness every time. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest for easy access later. Happy cooking!
